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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 688 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 avocados
  • 2 cups edamame
  • 2 cloves garlic
  • ¼ cup nutritional yeast flakes
  • 2 pears
  • 4 caps portobello mushrooms
  • 1 medium red onion
  • 2 (5 oz) pkgs spring mix (mixed greens)
  • 1 cup walnuts
  • apple cider vinegar
  • balsamic vinegar
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • pure maple syrup
  • salt

Instructions

  1. Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    • 4 caps portobello mushrooms
    • 2 pears
    • 2 (5 oz) pkgs spring mix (mixed greens)
    • 2 avocados
  2. Place frozen edamame in a medium bowl, cover with hot water (from the tap), and let sit 5 minutes. Drain in a colander; set aside to drain further.
    • 2 cups edamame
  3. Peel and mince garlic.
    • 2 cloves garlic
  4. In a large salad bowl, whisk together garlic, nutritional yeast, oil, vinegar, maple syrup, Dijon, salt, and pepper.
    • ¼ cup nutritional yeast flakes
    • ¼ cup extra virgin olive oil
    • ⅓ cup apple cider vinegar
    • 3 tbsp balsamic vinegar
    • 2 tsp pure maple syrup
    • 2 tsp Dijon mustard
    • ¼ tsp salt
    • ⅛ tsp black pepper
  5. Remove the mushroom stems and carefully scrape out the gills. Transfer to the salad bowl and toss to coat.
  6. Preheat a large grill pan or regular skillet over medium-high heat.
  7. Peel and slice the onion into rings; add to the bowl with the mushrooms and toss to coat.
    • 1 medium red onion
  8. Using tongs, transfer the mushrooms and onions to the grill pan, leaving the excess marinade in the bowl. Cook until vegetables are tender, 3-5 minutes per side. Remove from heat and transfer mushrooms to a cutting board to cool slightly.
  9. Meanwhile, core and chop the pears; add to the salad bowl.
  10. Add mixed greens, edamame, and walnuts to the salad bowl.
    • 1 cup walnuts
  11. Halve and pit the avocados; slice crosswise and lengthwise while still in the skin and scoop out into the salad bowl.
  12. Add onions to the salad and toss. Slice mushrooms into long strips.
  13. To serve, divide the salad between plates and top with sliced mushrooms. Enjoy!

Nutrition per Serving

Calories
688
Fat
50g
Net Carbs
28g
Protein
23g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grill pan, outdoor grill, or skillet
  • measuring cups
  • measuring spoons
  • mixing bowls
  • spatula
  • tongs
  • whisk or fork